EFFECT OF CONCENTRATION OF WATER-SOLUBLE COMPONENT ON RHEOLOGY OF SOME OIL-IN-WATER EMULSIONS CONTAINING LONG-CHAIN ALCOHOLS

被引：18
|
作者：
TALMAN, FAJ
DAVIES, PJ
ROWAN, EM
机构：
来源：
JOURNAL OF PHARMACY AND PHARMACOLOGY | 1968年 / 20卷 / 07期
关键词：
D O I：
10.1111/j.2042-7158.1968.tb09799.x
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
引用
收藏
页码：513 / &
相关论文
共 50 条
  • [31] EFFECT OF ADDITIONS OF WATER-SOLUBLE POLYMERS ON THE VISCOSITY OF WATER OIL-EMULSIONS
    SARKISOV, SD
    FAITELSON, LA
    MECHANICS OF COMPOSITE MATERIALS, 1992, 28 (01) : 77 - 83
  • [32] Influence of Ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets
    Weiss, J
    McClements, DJ
    LANGMUIR, 2000, 16 (05) : 2145 - 2150
  • [33] Creaming and rheology of oil-in-water emulsions containing sodium dodecyl sulfate and sodium caseinate
    Dickinson, E
    Ritzoulis, C
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 2000, 224 (01) : 148 - 154
  • [34] Effect of Composition and Interfacial Tension on the Rheology and Morphology of Heavy Oil-In-Water Emulsions
    Arinina, Marianna P.
    Zuev, Kirill, V
    Kulichikhin, Valery G.
    Malkin, Alexander Ya
    ACS OMEGA, 2020, 5 (27): : 16460 - 16469
  • [35] THE VISCOELASTICITY AND STABILITY OF CORN OIL-IN-WATER EMULSIONS STABILIZED BY WATER-SOLUBLE MEAT PROTEINS AND MONOGLYCERIDES AND DIGLYCERIDES
    MARTINEZMENDOZA, A
    SHERMAN, P
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 1989, 9 (5-6) : 537 - 553
  • [36] STRUCTURE AND RHEOLOGY OF SOME OIL-IN-WATER CREAMS
    BARRY, BW
    MANUFACTURING CHEMIST AND AEROSOL NEWS, 1971, 42 (04) : 27 - &
  • [37] MICROSCOPICAL APPEARANCE OF SOME OIL-IN-WATER EMULSIONS
    TALMAN, FAJ
    ROWAN, EM
    JOURNAL OF PHARMACY AND PHARMACOLOGY, 1968, 20 (10) : 810 - &
  • [38] Concentration of resveratrol at the oil-water interface of corn oil-in-water emulsions
    Narkiewicz-Michalek, Jolanta
    Szymula, Marta
    Losada-Barreiro, Sonia
    Bravo-Diaz, Carlos
    ADSORPTION-JOURNAL OF THE INTERNATIONAL ADSORPTION SOCIETY, 2019, 25 (04): : 903 - 911
  • [39] Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers
    Lu, Yu
    Qian, Xiaoli
    Xie, Wenyuan
    Zhang, Wenting
    Huang, Jing
    Wu, Defeng
    FOOD HYDROCOLLOIDS, 2019, 94 : 114 - 127
  • [40] Contribution of okra extracts to the stability and rheology of oil-in-water emulsions
    Georgiadis, N.
    Ritzoulis, C.
    Sioura, G.
    Kornezou, P.
    Vasiliadou, C.
    Tsioptsias, C.
    FOOD HYDROCOLLOIDS, 2011, 25 (05) : 991 - 999
12345